Absolutely divine Chinese black tea, shockingly sweet and smooth, smells and tastes a bit like vanilla.
“Absolutely divine Chinese black tea, shockingly sweet and smooth, smells and tastes a bit like vanilla.” Read full tasting note
“What a beautiful tea two small leaves and a bud with lots of orange tips. Sweet flavor of malt and grains in initial infusions. Scent of cocoa on the lid of guiwan but no flavor of chocolate in...” Read full tasting note
“It’s been a while since I last had a really good Golden Monkey, but this was a good Golden Monkey!! I brewed it up Gong Fu last weekend and drank it at the same time as I was enjoying a baked brie...” Read full tasting note
Our Organic Golden Monkey, First Pick comes from an organic tea garden on Jiulong Hill, in the eastern part of the Wuyi Mountain range. The area sees abundant rainfall, the climate is moist, the environment pure and the resulting tea leaves and its craftsmanship, exquisite.
Picked in mid-March 2010, it is the first harvest of the season, produced from leaves of the Fu’an Da Bai, Fuyun and Zhenghe Da Bai varietals. Only the top buds with one or two leaves are used, each bud and leaf combination carefully hand-picked then just as carefully withered, rolled, oxidized, roasted, shaped and then dried.
The resulting tea is as beautiful as it is delicious, more than 75% of the dry tea is comprised of golden leaf buds – hand twisted and curled to resemble the silhouette of a golden monkey. Both buds and leaves are whole and distinct, each slender twist no longer than a finger nail. Once infused, the orange colored liquor of the tea is no less exquisite, with a sensuously buttery and captivatingly sweet flavor and an aroma that carries notes of caramel, orange marmalade and sweet potato pie.
Water Temperature: 205°, or near boiling
Brewing Instructions: Use 2 teaspoons (3 for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 2 minutes. May be infused multiple times.
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What a beautiful tea two small leaves and a bud with lots of orange tips. Sweet flavor of malt and grains in initial infusions. Scent of cocoa on the lid of guiwan but no flavor of chocolate in the liquor. Subsequent infusions become more fruity with notes of orange pith . On this day it is hard to imagine a better black tea. It does seem to give up after about 4 infusions though but sublime up until that point.
It’s been a while since I last had a really good Golden Monkey, but this was a good Golden Monkey!! I brewed it up Gong Fu last weekend and drank it at the same time as I was enjoying a baked brie with crab apple topping on Parmesan crisps, with slices of asian pear. I could wax poetic about how amazing the tea was and how amazing the food was for, well, forever but to keep it simple…
The pairing worked VERY well because, throughout all thirteen steeps, the tea tasted strongly and deliciously of milk chocolate – and chocolate just really compliments all of the different elements of the food: creamy cheeses, red apples, pear. Like, it ALL just went together in a super fluid way. I don’t want to be completely immodest, but this pairing was basically a stroke of genius on my part.
10/10 – would drink while enjoying baked brie again.
Flavors: Chocolate, Cream, Malt